Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1¼ cups granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup freeze-dried strawberries or chopped fresh strawberries (patted dry)
- Optional: crushed graham crackers (for rolling/topping)
- Optional: white chocolate chips or chopped white chocolate
Instructions
- Cream butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in strawberries and optional white chocolate.
- Chill dough for 30–60 minutes.
- Scoop dough into balls and optionally roll in crushed graham crackers.
- Place on lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, until edges are set.
- Cool for 5 minutes on the pan, then transfer to a wire rack.
Notes
- Pat fresh strawberries very dry to avoid soggy cookies.
- Dough must be chilled to prevent spreading.
- Graham crackers add a classic “cheesecake crust” texture.
- Add a swirl of strawberry jam for a jammy variation.
- Freeze cookie dough balls for up to 2 months for fresh cookies anytime.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg